How to Make Grilled Pigeon with Chef Craig Hopson

Tips, Tricks, and Techniques: Wood Pigeon Pistachio Aioli and Pistachio Vinaigrette: 1. Aioli can easily be made by mixing egg yolks, salt, vinegar and your favorite flavoured oil - slowly drizzle grapeseed oil on the top for a neutral flavour. Aioli is traditionally made with garlic and oil 2. Make sure to dry off all excess blood and remove the gizzards from the pigeon cavity to prevent a bitter flavor 3. Drizzle enough olive oil to coat the pigeon, you don't want certain parts to be more crisp or more dry than others 4. Generously coat it with salt on the outside and the inside- game always needs to be seasoned generously 5. Grill on a low flame, and make sure to obtain a golden brown crisp on each side 6. Pistachio oil(made from pistachio nuts) and grapeseed oil add flavor to aioli 7. Grapeseed oil has a neutral flavor and is a perfect emulsifier Pomegranate vinaigrette: 1. Pour the pomegranate juice slowly so you don't stain your clothes! 2. Hard-boil the liquid, reduce to half a cup (1/4 of what you start with) 3. Seeds can be easily removed from pomegranate by tapping it with a meat mallet! 4. Verjuice is the juice of unripened grapes and a nice addition to the vinaigrette. It adds just the right bite without clashing with the other flavors 5. Always mix olive oil with some cubed butter for the final sear, this brings out the real flavor of the bird 6. You can purchase the same pigeon that Craig Hopson buys from D'Artagnan by visiting our Featured Promotions